my (be)deviled egg




6 hard-boiled eggs, peeled, cut lengthwise, yolk and whites separate
¼ cup mayonnaise (preferably your own)
1 teaspoon dijon mustard
1 teaspoon ricard
sea salt , pepper to taste

mash the yolks in a bowl to hold mayonnaise, mustard, ricard, salt and pepper. mix well.
yoke mix and whites might be kept apart, then combined as needed.

for bedeviled eggs:
2 tbsp finely ground crackers or bread crumbs
mix with wasabi paste to taste

dip prepared deviled eggs in the bread crumb mix. gently heat the eggs upside down in a nonstick or well- greased pan until toasted. serve at once.

notions on wasabi:
wasabi in tubes or as powder is typically horseradish with food coloring, mustard and water.
the real deal is wasabi root. grated it has a subtle delight of crisp heat and a dark flavor, it has not anywhere near the bright sharpness of horseradish - wasabi root is unfortunately seldom available, it becomes hugely expensive, if you can find it at all. (for further research: realwasabi.com)

notions on mayonnaise:
i make my mayo adding yuzu juice, tarragon, wasabi paste to one very fresh egg yolk. i cream the yolk mix with a fork and have my beloved add a steady thin stream of olive oil.